Vegan Cupcakes with Vegan Chocolate Buttercream

level 2

Recipe components

Used Callebaut products

Cup cake

IngredientsPreparation
  • 190g
    plain flour
  • 210g
    caster sugar
  • 32g
    cocoa powder
  • 3g
    salt
  • 5g
    bicarbonate of soda

Mix together

(melted Callebaut® 811 Dark Chocolate Callets) 
In a separate bowl, mix together 

mix the dry and wet ingredients together to create the cupcake mixture

Divide the mixture into individual cases in a cupcake tin
Bake for 15-20 minutes at 180°C

Chocolate buttercream

IngredientsPreparation

( melted Callebaut® 811 Dark Chocolate Callets )
mix to create a smooth consistency

Once cool, top the cupcakes with the buttercream and add sprinkles or fresh fruit as desired